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roasted chickpeas and cauliflower with preserved lemons

Roasted Cauliflower With Tahini

A flavorful and unique way to serve up cauliflower that is quick and easy!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Author:Andrea

Ingredients

  • 1 head Cauliflower cut into large florets
  • ¼ cup Tahini
  • 3 tablespoon Olive Oil extra virgin
  • 1 cup Garbanzo beans drained and rinsed (optional)
  • ½ cup Preserved lemons cut into medium pieces
  • 1 teaspoon Cumin
  • salt & pepper

Instructions

  • Preheat oven to 400 degrees. Add cauliflower and garbanzo beans if using them, to a large roasting sheet and toss with olive oil, cumin and salt and pepper.
  • Roast for 20 minutes, or until florets are fork tender but still somewhat firm.
  • Meanwhile whisk the tahini with 3-4 tablespoon of water and salt and pepper to taste. Consistency should be like a thick salad dressing. Spread on the bottom of a serving platter.
  • When cauliflower is done roasting, immediately toss in the preserved lemons.
  • Transfer roasted cauliflower dish to the platter and set over the tahini. Top with fresh parsley and more salt and pepper to taste.

Notes

What If I Don't Have Preserved Lemons?

Preserved lemons are basically a pickled lemon. So if you don't have them in your pantry, capers make a great substitution. Capers will bring that salty, briny flavor to the dish that the preserved lemons do.

Nutrition

Serving: 2Cups | Calories: 295kcal | Carbohydrates: 23g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Sodium: 52mg | Potassium: 627mg | Fiber: 8g | Sugar: 6g | Vitamin C: 70mg | Calcium: 78mg | Iron: 3mg
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